Summer pasta with tomatoes and prosciutto

    (33)
    25 min

    This quick, easy and flavorful fresh pasta dish showcases your wonderful home-grown tomatoes and fresh basil.


    1 person made this

    Ingredients
    Serves: 6 

    • 350g vermicilli pasta or spaghetti
    • 4 ripe tomatoes, seeded and coarsely chopped
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 80ml extra-virgin olive oil
    • 1 tablespoon olive oil
    • 1 large shallot, thinly sliced
    • 2 cloves garlic, minced
    • 120g thinly sliced prosciutto, cut into thin strips
    • 10g fresh basil leaves, torn or thinly sliced
    • 20g freshly grated Parmesan cheese, or to taste

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to the boil. Cook pasta until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving about 1 mug of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
    2. Place tomatoes in a bowl; season with sea salt and black pepper.
    3. Pour 80ml extra-virgin olive oil over the tomato mixture and gently toss; set aside.
    4. Heat 1 tablespoon olive oil in a small pan over medium heat.
    5. Cook and stir sliced shallot in the hot oil until it just starts to look translucent, 1 to 2 minutes.
    6. Stir garlic into the shallot; continue cooking and stirring for 1 minute more. Remove pan from the heat.
    7. Assemble the dish by adding the tomato mixture, the shallot and garlic mixture and the prosciutto to the pasta; toss to combine. Add some of the reserved water from cooking the pasta to make it easier to mix.
    8. Top the pasta dish with fresh basil and Parmesan cheese to serve.

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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (26)

    by
    32

    This is my recipe and I just noticed the directions were changed by AR. The first part of cooking the pasta really should be done at the last minute. It's important to make the tomato mixture and let is sit a bit so the salt draws some of the juice out of the tomatoes and creates more 'sauce'. Of course, you'll need juicy tomatoes to start! The step with the pasta water was only intended to be used if you needed more sauce, please don't dump it all in!  -  03 May 2012  (Review from Allrecipes US | Canada)

    by
    17

    Recipe Group Selection: 25, August 2012 ~ FANTASTIC selection this week!! Definitely a "must try". I chopped my tomatoes (didn't bother seeding) in the morning and added the sea salt, pepper and EV olive oil - then refrigerated it all day. I set it on the counter for about 2 hours before using them to come to room temp. By doing so, it created enough broth that I didn't need the pasta water when mixing it all together. I had never tried, nor bought prosciutto before. My husband and I both really enjoyed it. This meal came together quickly and made for a pretty presentation. I served it with a toss salad and rolls. We both LOVED it and will be having it again soon with all the tomatoes we have left in the garden. DH said the leftovers were great for lunch the next day, always a plus. Thanks Wyattdogster for sharing this recipe. It is a "winner"!  -  31 Aug 2012  (Review from Allrecipes US | Canada)

    by
    9

    I followed the submitters advice and started with the tomato mixture and made the pasta last. To avoid the possibility of tough skins, I peeled my garden tomatoes by scalding for 30 seconds and then placing in cold water - the skins slipped right off. I was a little leary of adding the full amount of oil called for even though olive oil is the healthy oil but I did as the directions stated and didn't regret it. The tomato mixture made enough of its own juice that the addition of the pasta water was not necessary for me. I didn't have shallots so I diced up some onion instead. Followed the rest of the instructions as indicated and topped with Parmesan cheese. I had never had prosciutto before and although I didn't care for the proscuitto on its own, it was a good addition to this recipe. I loved the simplicity of this recipe and the light fresh flavor. What could be better than fresh tomatoes and basil in the summertime? Thanks for the tasty recipe Laurie!  -  21 Aug 2012  (Review from Allrecipes US | Canada)

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